Goat's Cheese Tartlets

By meadows

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Ingredients

Tart:
Short crust pastry
4 asparagus spears
4 turned carrots
2 turned courgettes
8 mange-tout
4 black olives
2 spears baby corn
2 cherry tomatoes
80g sautéed spinach
120-160g log of goats' cheese
Garnish:
200g wild mushrooms
100ml beurre blanc sauce
50ml red pepper coulis
4tsp freshly chopped parsley
Chervil to garnish ( or Fennel Tops)
Red Pepper Coulis:
2 tsp. olive oil
1 diced shallot
2 roasted and peeled red pepper
2 cloves minced garlic
1 cup V-8 Juice
Salt and pepper to taste
Put all the ingredients in a blender and puree.
Beurre Blanc Sauce:
Preparation Time: 30mins
1/3 cup lemon juice (Fresh, or 2 1/2 tblsp concentrated)
1 shallots peeled and chopped
170gms butter cut into 1-inch sticks
Salt and white pepper

Details

servings 2
Level of difficulty Average
Preparation time 15mins
Cooking time 25mins
Cost Average budget

Preparation

Step 1

Line two 10cm tartlet tins with short crust pastry and bake blind in a medium oven for 10 minutes.

Blanch asparagus, carrots, courgettes and baby corn until al dente. Transfer with olives and tomato to a pan and sauté with a little butter. Season to taste.

Line tartlet case with spinach followed by vegetables. Position a generous slice of goats' cheese on top bake five minutes or until cheese begins to go golden.

Sauté mushrooms in a very hot pan drain on blotting paper.

Arrange mushrooms in centre of plate position tartlet on top.

Drizzle Beurre Blanc sauce over dish then lightly drizzle red pepper coulis around the edges.

Garnish with sprigs of chervil.